Serves 4
5 min
Avocado and Lentil Salad
Recipe GLPRc6271ec9b9259a
A vibrant, nutrient-dense salad combining creamy avocado quarters with protein-rich cooked lentils, topped with toasted hazelnuts and fresh chives. The simple lemon and olive oil dressing with oregano brings bright, herbaceous flavors that complement the rich, buttery texture of the avocado perfectly. Ideal as a refreshing side dish or light main course.
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Ingredients
2 teaspoons fresh oregano, finely chopped
1/2 teaspoon sea salt
5 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups cooked lentils
1 to 2 ripe avocados, quartered
1/4 cup toasted hazelnuts, chopped
1/4 cup fresh chives, minced
Directions
In a small bowl, whisk together the fresh oregano, sea salt, extra virgin olive oil, and lemon juice to create a light vinaigrette. Taste and adjust seasoning as needed.
Place the cooked lentils in a large bowl and pour the dressing over them, gently tossing to coat evenly.
Arrange the avocado quarters on top of the dressed lentils, being careful not to break them.
Sprinkle the chopped toasted hazelnuts and minced chives over the salad.
Serve immediately while the avocado is still fresh and creamy.
